Chana dal semiya upma/ semiya kadalai paruppu upma/ chana dal vermicelli upma is one of a unique style upma prepared by adding soaked chana dal paste to vermicelli and cooked to perfection. We have seen basic onion sautéed semiya upma or veggies in vermicelli upma but this paruppu semiya upma is a yummy tasting upma recipe passed from my grandma to my mom and now to me. To be very honest I am not a semiya person and if I eat semiya it would be either this upma recipe or payasam.
This semiya upma is very easy and interesting to prepare as it involves soaking and grinding also it does not involve much water in its cooking, may be ½ cup water for it to get cooked perfectly. Sounds crazy right? This upma tastes great when served with spicy chutney as breakfast/ for dinner.I f you want more quantity upma just increase the vermicelli and chana dal quantity accordingly as reducing in any will not taste good. Also serve the upma immediately as it tastes best when served hot. So let’s get to the making!
PREP TIME
COOK TIME
TOTAL TIME
SERVES
5 min
20 min
25 min
2
Ingredients
Semiya/ Vermicelli – 1 cup
Mustard seeds – ½ tsp
Urad dal – 1 tsp
Curry leaves – few
Cashews – 5
Oil – 1 tbsp
Hing – a pinch
TO GRIND
Chana dal/ kadalai paruppu – ½ cup
Water – ½ cup
Green chilli – 1
Note
* 1 cup = 235 ml
How to make Semiya paruppu upma with step by step images
Wash and soak chana dal in enough water for 2 hours. After 2 hours in a blender add soaked chana dal, salt, green chilli and ¼ cup water to grind it into paste. If ¼ cup is not sufficient add 2 more tbsp of water. We want thick chana dal paste so don’t add too much water as it will be become watery. Keep the ground paste aside.
Heat oil in a pan to it add mustard seeds after it splutters add urad dal, cashews, hing and curry leaves. When dal turns golden brown add semiya/ vermicelli, roast it for a minute.
When the semiya looks roasted add chana dal paste. Check for salt as later it wont incorporate in the dish. Sprinkle little water. Mix well and close the pan with a lid. Keep the flame in low to medium. Keep checking the upma every 5 minutes and add a tbsp water every time. So totally I used 5 tbsp water and it worked perfect for me. Do not add more water at a time as as the upma gets mushy and wont be nice to eat. After 15 to 20 minutes of cooking the semiya will be cooked thoroughly and chana paste would be perfectly cooked to crumbles. Mix it well. Serve it hot with any spicy chutney or coconut chutney. When served cold it will be little hard to chew.